Journal of Sericultural and Entomological Science (한국잠사곤충학회지)

Korean Society of Sericultural Science (한국잠사학회)
권호 표지
DOI QR코드

DOI QR Code

Anti-oxidative capacity of mulberry genetic resources

뽕나무 유전자원의 항산화능 비교

  • Received : 2015.09.10
  • Accepted : 2015.10.26
  • Published : 2015.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

Much attention has been focused on the activity of the natural antioxidants present in fruits and vegetables, because potentially these components may reduce the level of oxidative stress. Especially, mulberry leaves containing many natural components are considerable resource for natural antioxidants. The antioxidant capacity of mulberry leaves was investigated with minilum L-100 device and ARAW-KIT (anti-radical ability of water-soluble substance), in comparison to the ascorbic acid. The antioxidant capacity of 16 varieties was 3303.4 nmol at opening stage of five leaves in spring. The highest stage of antioxidant capacity (3708.0 nmol) and yield rate was just before the coloration stage with anthocyanin in fruits, whereas the lowest stage was middle of June (2231.6 nmol) and about two months growing stage after summer pruning (2064.6 nmol). But after summer pruning, the antioxidant capacity of mulberry leaves increased gradually until just before fallen leaves stage. Even if samples were same variety, antioxidant effect of those showed different results according to collected regions. Also, antioxidant effect of mulberry leaves were higher than that of branches. The antioxidant capacity of yield-type mulberry leaves and fruits (Morus alba L., M. bombycis Koidz, and M. Lhou (Ser.) Koidz) collected from In-je, Won-ju and Yang-yang regions, Kang-won province, Korea, was investigated. The results indicated that total antioxidant capacity of yield-type mulberry leaves was 2711.2 nmol. In the antioxidant capacity analysis of Jeollabuk-Do genetic resources, autumn's mulberry leaves showed higher antioxidant capacity than that of spring's it. To investigate the effect of tea on antioxidative capacity, five kinds of tea(coffee mix, green tea added brown rice, mulberry leaf tea, Polygonatum odoratum tea and black tea added lemon) were selected and analyzed. Their's anti-oxidative capacity were 2,531.01 nmol, 1,867.42 nmol, 1,053.72 nmol, 292.71 nmol and 188.91 nmol, respectively. The antioxidative capacity of drinking water soaked with mulberry leaf showed 891.96 nmol.

Keywords

References

  1. Andallu B, Varadacharyulu NC (2003) Antioxidant role of mulberry (Morus indica L. cv. Anantha) leaves in streptozotocindiabetic rats. Clinica Chimica Acta 338, 3-10. https://doi.org/10.1016/S0009-8981(03)00322-X
  2. Chen PN, Chu SC, Chiou HL, Kuo WH, Chiang CL, Hsieh YS (2005) Mulberry anthocyanins, cyanidin 3-ritonoside and cyanidin 3-glucoside, exhibited an inhibitory effect on the migration and invasion of a human lung cancer cell line. Cancer Lett Jun 21, 1-12.
  3. Chung KO, Kim BY, Lee MH, Kim YR, Chung HY, Park JH, Moon JO (2003) In-vitro and in-vivo anti-inflammatory effect of oxyresveratrol from Morus alba L. J Pharm Pharmacol 55(12), 1695-1700. https://doi.org/10.1211/0022357022313
  4. Dai SJ, Ma ZB, Wu Y, Chen RY, Yu DQ (2004a) Guangsangons F-J, anti-oxidant and anti-inflammatory diels-alder type adducts, from Morus macroura Miq. Phytochemistry 65, 3135-3141. https://doi.org/10.1016/j.phytochem.2004.07.010
  5. Dai SJ, Mi ZM, Ma ZB, Li S, Chen RY, Yu DQ (2004b) Bioactive diels-alder type adducts from the stem bark of Morus macroura. Planta Med 70(8), 758-763. https://doi.org/10.1055/s-2004-827208
  6. Dai SJ, Wu Y, Wang YH, He WY, Chen RY, Yu DQ (2004c) New diels-alder type adducts from Morus macroura and their antioxidant activities. Chem Pharm Bull 52(10), 1190-1193. https://doi.org/10.1248/cpb.52.1190
  7. Dean RT, Gieseg S, Davies MJ (1993) Reactive species and their accumulation on radical damaged proteins. Trends Biochem Sci 18, 437-441. https://doi.org/10.1016/0968-0004(93)90145-D
  8. El-Beshbishy HA, Singag ANB, Sinkkonen J, Pihlaja K (2005) Hypolipidemic and antioxidant effects of Morus alba L. (Egyptian mulberry) root bark fractions supplementation in cholesterol-fed rats. Life Sci Nov 24.
  9. Hassimotto NMA, Genovese MI, Lajolo FM (2005) Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. J Agric Food Chem 53, 2928-2935. https://doi.org/10.1021/jf047894h
  10. Jia Z, Tang M, Wu J (1999) The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chemistry 64, 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2
  11. Kim AJ, Kim HB, Bang IS, Kim SY (2006a) The effects of mulberry fruit extract supplementation on the serum mineral contents and oxidative stress markers of middle-aged humans living in Choongnam area. Korean J Food Sci Technol 38(2), 284-289.
  12. Kim HB (2005a) Anti-oxidative capacity analysis of water-soluble substances according to varieties and maturity stages in mulberry leaves and fruits. Korean J Seric Sci 47(2), 62-67.
  13. Kim HB (2005b) Antioxidant capacity analysis of water-soluble substances according to maturity stages in yield-type mulberry leaves and fruits collected from Kang-Won province. Korean J Seric Sci 47(2), 93-98.
  14. Kim HB, Kang CK, Sung GB, Kang SW, Lee JR (2007a) Antioxidative capacity of mulberry leaf and its tea. Korean J Seric Sci 49(1), 18-23.
  15. Kim HB, Koh SH, Oh NK, Jeong JS, Sung GB, Hong IP, Chung IM, Lee KG (2007b) Agronomic characteristics and anti-oxidant capacity of mulberry genetic resources conserved by Jeollabuk- Do. Korean J Seric Sci 49(2), 60-66.
  16. Kim HB, Koh SH, Seok YS (2006b) Anti-oxidative effect of 'Cheongilppong' with mulberry leaves according to different collection areas and some kinds of mulberry branches. Korean J Seric Sci 48(2), 41-45.
  17. Lorenz P, Roychowdhury S, Engelmann M, Wolf G, Horn TFW (2003) Oxyresveratrol and resveratrol are potent antioxidants and free radical scavengers: effect on nitrosative and oxidative stress derived from microglial cells. Nitric Oxide 9, 64-76. https://doi.org/10.1016/j.niox.2003.09.005
  18. Oh HC, Ko EK, Jun JY, Oh MH, Park SU, Kang KH, Lee HS, Kim YC (2002) Hepatoprotective and free radical scavenging activities of prenylflavonoids, coumarin, and stilbene from Morus abla. Planta Med 68, 932-934. https://doi.org/10.1055/s-2002-34930
  19. Sharma R, Sharma A, Shono T, Takasugi M, Shirata A, Fujimura T, Machii H (2001) Mulberry moracins: scavengers of UV stress-generated free radicals. Biosci Biotehnol Biochem 65(6), 1402-1405. https://doi.org/10.1271/bbb.65.1402
  20. Tewari RK, Kumar P, Sharma PN (2005) Antioxidant responses to enhanced generation of superoxide anion radical and hydrogen peroxide in the copper-stressed mulberry plants. Planta 15, 1-9.
  21. The Korean Society of Sericultural Science & Department of Sericulture and Entomology, National Institute of Agriculture Science and Technology (2000) The history of Korea's sericulture technology for 100 years (1900-2000).
  22. Yen GC, Wu SC, Duh PD (1996) Extraction and identification of antioxidant components from the leaves of mulberry(Morus alba L.). J Agric Food Chem 44, 1687-1690. https://doi.org/10.1021/jf9503725
  23. Yun SJ, Lee WC (1995) Studies on the utilization of pharmacologically active constituents in mulberry 1. varietal and seasonal variations of flavonol glycoside content in leaves. RDA J Agri Sci 37, 201-205.
  24. Zadernowski R, Naczk M, Nesterowicz J (2005) Phenolic acid profiles in some small berries. J Agric Food Chem 53, 2118-2124. https://doi.org/10.1021/jf040411p